This Sh** Is Bananas

SOOOO…I love banana bread, I mean, I really love banana bread.

I spent my party of a Sunday barefoot in the kitchen…cooking, baking and experimenting with recipes.

I love trying out healthy recipes on my husband to determine if he can tell if the recipe is healthy or not. This recipe is a winner, as it tastes just like the old fashion banana bread that we all love, but it’s made with healthier ingredients. Most versions have refined sugar and white flour, this recipe calls for a small amount of 100% maple syrup and coconut flour.

There are just some days when you feel like what you need is a few carbs.  Well, I’ve got you covered here!

Photos by Cali Frankovic Photography



3 ripe bananas

3 tbsps of almond butter

Juice of ½ lemon

½ cup of coconut flour

4 pasture-raised eggs

1 tsp of baking soda

2 tbsps of grass-fed butter, ghee or coconut oil (melted)

1 tbsp of raw honey or grade B maple syrup

Can also try liquid stevia for a lower carb version

1 tsp of vanilla

Pinch of pink salt

Servings:  4-5


  1. Preheat your oven to 350 degrees. Grease and line your loaf tin.
  2. Combine and mix coconut flour, baking soda, and salt in one bowl.
  3. In another bowl, combine bananas, almond butter, lemon, eggs, butter, honey, and vanilla and blend until smooth.
  4. Add wet ingredients to the dry and mix until well combined.
  5. Pour mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly. Enjoy!
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